12 New York Bagels That Should Be In A Museum
New York City’s bagel scene is legendary, and for good reason. These circular pieces of heaven are far more than just breakfast—they’re cultural icons that define daily life across the five boroughs.
With their crisp, golden exteriors giving way to chewy, flavorful interiors, bagels have become as much a part of the city’s rhythm as subway rides and corner coffee carts.
I’ve spent years searching for the perfect one, standing in early morning lines and sampling every variation imaginable. The result? Twelve unforgettable bagels that rise above the rest, edible works of art that tell the story of New York itself.
1. Ess-a-Bagel’s Everything Masterpiece
Walking into Ess-a-Bagel feels like entering bagel royalty territory. The first time I bit into their everything bagel, I nearly wept—the perfect ratio of poppy, sesame, garlic, onion, and salt created a symphony in my mouth.
Founded in 1976 by Florence and Aaron Wilpon, this family-owned institution makes bagels the size of your face. Hand-rolled, kettle-boiled, and baked to perfection, they maintain that magical balance between chewy and crisp.
Their signature crust has a satisfying crackle that gives way to a dreamy, dense interior. The line might stretch down the block, but trust me—time moves differently when bagel perfection awaits.
2. Absolute Bagels’ Plain Perfection
Simplicity speaks volumes at Absolute Bagels. Their plain bagel proves you don’t need fancy toppings when you’ve mastered the fundamentals—just perfectly chewy dough with that signature hint of sweetness that keeps Upper West Siders lined up around the block.
Thai immigrant Samak Thongkrieng learned the craft at Ess-a-Bagel before opening his own shop in 1990. His background in Thai cooking somehow translated into bagel magic—these aren’t just good, they’re transcendent.
The exterior maintains that beautiful glossy sheen from proper kettle-boiling. Each bite offers the perfect resistance before yielding to a dense, slightly sweet interior that needs absolutely nothing else to shine.
3. H&H Bagels’ Classic New York Style
My grandmother swore H&H Bagels were the only real bagels in the city. Their classic New York style bagel embodies the city’s spirit—resilient, no-nonsense, and utterly satisfying in its authenticity.
Once featured in Seinfeld and You’ve Got Mail, H&H created the quintessential New York bagel that tourists and locals alike craved. The slightly malty flavor comes from their traditional overnight cold fermentation method that develops complex flavors.
After closing their original location in 2011, they’ve made a comeback that bagel purists celebrate. The crust maintains that perfect snap while the interior stays delightfully chewy—exactly what made them famous in the first place. Some things in New York actually do get better with time.
4. Murray’s Bagels’ Salt Bagel Sensation
Salt crystals glisten like tiny diamonds on Murray’s signature salt bagel. My first bite on a rainy Greenwich Village morning converted me into a devoted fan—the contrast between the coarse salt and the subtly sweet dough creates a flavor explosion that ruins other bagels forever.
Adam Pomerantz left his Wall Street career to pursue bagel perfection in 1996. His dedication shows in every carefully crafted bagel that emerges from Murray’s ovens.
The shop famously refused to toast bagels until 2015, believing their product perfect as-is. That confidence wasn’t misplaced. The exterior offers that satisfying resistance that bagel aficionados crave, while the interior maintains the perfect density and chew that makes you slow down and savor each bite.
5. Bagel Hole’s Petite Powerhouse
Forget everything you know about modern bagel giants. Bagel Hole’s modest-sized creations transport you back to old-world Brooklyn with their smaller, denser form that packs more flavor per square inch than seems physically possible.
Hidden in Park Slope, this no-frills shop has been doing things the same way for decades. Their bagels emerge from the oven with a gloriously crackling crust that gives way to an interior with the perfect chew—no doughy centers here!
The first time I brought these home, my Brooklyn-born father teared up and said, “Now THESE are bagels.” Their old-school approach creates a more concentrated flavor experience that reminds you what bagels tasted like before they became supersized. Small but mighty, these are the connoisseur’s choice.
6. Russ & Daughters’ Signature Sesame
Biting into a Russ & Daughters sesame bagel topped with their house-smoked salmon feels like participating in a century-old New York tradition. Their bagels achieve that magical balance—substantial enough to hold up to generous toppings yet delicate enough to complement rather than overwhelm them.
The sesame seeds create a nutty aroma that fills their iconic Houston Street shop. Founded in 1914, this family business has perfected their craft through four generations.
What makes these bagels museum-worthy isn’t just their perfect texture—it’s how they anchor the entire Lower East Side appetizing tradition. The slightly sweet undertone plays beautifully with their smoked fish, creating a harmony that has sustained New Yorkers through depressions, wars, and now a pandemic. This isn’t just food; it’s cultural heritage in edible form.
7. Zucker’s Bagels’ Hand-Rolled Heaven
Watching bakers hand-roll each bagel at Zucker’s feels like witnessing an endangered art form. Their commitment to traditional methods creates a bagel with perfect structural integrity—chewy without being tough, substantial without being heavy.
Founded by Matt Pomerantz as a tribute to his mother’s maiden name, Zucker’s maintains old-world techniques while fitting seamlessly into modern New York life. The bagels undergo a 24-hour cold fermentation that develops complex flavors impossible to rush.
My personal revelation came with their hand-rolled cinnamon raisin—sweet but not cloying, with plump raisins distributed perfectly throughout. The exterior maintains that essential crispness while the interior offers a satisfying density that makes each bite count. These aren’t just bagels; they’re edible time capsules preserving tradition in delicious form.
8. Tompkins Square Bagels’ Birthday Cake Innovation
Traditionalists might scoff, but Tompkins Square Bagels’ birthday cake cream cheese creation belongs in the innovation wing of our imaginary bagel museum. Somehow, owner Christopher Pugliese managed the impossible—creating a novelty bagel that maintains serious culinary credentials.
The rainbow sprinkle-studded cream cheese shouldn’t work on a bagel, but spread across their perfectly executed plain bagel, it creates a delightful contrast between the serious, chewy bagel base and playful topping. It’s like New York itself—not taking itself too seriously while maintaining standards.
Located in the heart of the East Village, this shop balances innovation with respect for tradition. Their bagels feature that quintessential glossy exterior and dense, chewy interior that proves they’ve mastered the fundamentals before getting creative with toppings.
9. Black Seed Bagels’ Montreal-New York Hybrid
Black Seed Bagels created a cross-border love story by marrying Montreal and New York bagel traditions. Smaller than typical NYC bagels, these wood-fired beauties feature a honey-water bath that creates a subtly sweet exterior with a distinctive crispness.
The first time I tried their everything bagel with tobiko spread, I realized I was experiencing something revolutionary. The slight smokiness from the wood-firing process adds complexity that standard oven-baked bagels simply can’t match.
Founded by Noah Bernamoff and Matt Kliegman in 2014, Black Seed represents bagel evolution rather than revolution. The honey-boiled, wood-fired approach creates a bagel that honors both cities’ traditions while creating something entirely new. Their creative approach to bagel-making proves that even centuries-old recipes can still find room for thoughtful innovation.
10. Barney Greengrass’ Sturgeon Companion
Barney Greengrass—the “Sturgeon King” since 1908—serves bagels that understand their role in the greater appetizing ecosystem. Their bagels don’t try to steal the spotlight from the legendary smoked fish; instead, they provide the perfect sturdy foundation.
Walking into their Upper West Side institution feels like stepping back in time. The worn Formica tables have hosted everyone from regular New Yorkers to presidents and movie stars, all seeking the perfect bagel and fish combination.
What makes their bagels museum-worthy is their perfect supporting role in one of New York’s greatest food traditions. The slightly crisp exterior holds up to generous toppings while the dense interior offers the perfect chew to complement their famous sturgeon. Some relationships are simply meant to be, and few are more perfect than a Barney Greengrass bagel with sturgeon and schmear.
11. David’s Bagels’ No-Frills Authenticity
David’s Bagels reminds us that greatness doesn’t need fancy packaging. This unassuming Stuyvesant Town shop turns out consistently perfect specimens that represent the platonic ideal of what a New York bagel should be.
My weekend ritual includes a poppy bagel from David’s, still warm from the oven. The contrast between the crisp exterior and chewy interior creates that distinctive “pull” that bagel aficionados recognize as the mark of quality.
What makes these bagels special is their steadfast consistency in a city constantly chasing the next food trend. While other shops experiment with rainbow bagels or outlandish toppings, David’s focuses on getting the fundamentals perfectly right every single time. There’s something deeply comforting about their refusal to change—these bagels taste exactly like New York should.
12. Kossar’s Bialys’ Historical Treasure
Kossar’s opened in 1936 and remains the oldest bialy bakery in the United States. Their bagels—often overshadowed by their famous bialys—deserve equal recognition for maintaining old-world techniques that create a distinctly different experience than most modern versions.
The first time I visited their Lower East Side shop, an elderly gentleman behind me in line said, “Those bagels taste like my childhood.” After one bite, I understood exactly what he meant.
Denser and less puffy than what most places serve today, Kossar’s bagels connect us directly to the immigrant roots of this beloved food. The slight malty flavor and perfectly chewy texture come from traditional methods that require more time and skill. In a city where “authentic” gets thrown around too easily, Kossar’s truly earns the designation through generations of consistent excellence.